My Pastrami Runneth Over... and we can only eat so many sandwiches. [moved from General Topics]
- shaogo Jan 2, 2010 10:56 AM
I was at Restaurant Depot shopping and they had a sale on good pastrami. I have about five pounds of it.
I made hot pastrami sandwiches with caramelized onions and Russian dressing. It turns out that the piece of pastrami I got has great marbelization without being overly fatty on the outside.
I also want to put some of it in a cream sauce and serve it on toast. And of course Reuben sandwiches and other hot pastrami variations will be made with it.
My question: what else could I do with pastrami? Any novel ideas out there? Thanks in advance!
I'm very embarassed to say it, but I'm 50 and have never made pastrami hash. It just never occurred to me. Corned beef, roast beef, yes. Even chicken hash. But never pastrami.
When I make the pastrami hash tomorrow, I'm going to serve it with some sauteed garlicky cabbage and poached eggs. I have some parsnips that I'm going to add to the potatoes for the hash that I think will go well, too.
You're all a great bunch!
Fourunder, I've found a great source for tomatoes recently that're quite good for winter-time produce, so I'm gonna grill thin pastrami slices and put 'em with the L&T on good white toast, with homemade eggy mayonnaise.
chiefpound, it's been over 20 years since I've made cholent. Yours is a great suggestion that I'll probably make with some of it.
The chef at our restaurant sliced some up and stir-fried it with leeks, black beans and lots of chili peppers. It was marvelous over rice -- kinda like twice-cooked pork only less fatty.
Pastrami minced finely and mixed in a 50/50 micture with mashed potatoes makes an excellent Knosh filling. And these keep and freeze well>>Unbaked if you use puff pastry, already baked if you make your own knish dough or use phyllo leaves.
Omelettes - beat eggs with a little milk and dry mustard powder, cook eggs, then fill with spinach, pastrami and a little Jarlsberg or Swiss cheese.
Pastrami Roll-ups - spread some meat with cream cheese then top with dill pickle sliced lengthwise or pickled asparagus and roll it on up
Chicken Roll-ups - flatten a boned chicken breast, layer on strip or two of pastrami, then roll up, dip in egg and bread crumbs and bake
It's a funny coincidence that Dave Cook, author of the wonderful blog Eating In Translation, posted this today:
He spotlights the "deli Wellington" at New York's Sarge's deli. I've been to Sarge's but never had one of these, and now I'm going to thaw some puff pastry sheets and try to duplicate it.
shaogo, i'd make a huge chef salad (romaine, watercress, endive, other strong and /or crunchy greens) with shredded pastrami, swiss cheese, sliced boiled eggs, cucumbers, diced red onions, pickled radish, rye croutons, russian dressing (or a mustardy, garlicky vinaigrette). crunchy, salty, hearty -- hey, now i want one, too!
also, i love reubens,, and you could make mini-reuben empanadas, and freeze them for future use -- or you could make mini reuben quiches, or a reuben casserole.
make a puff pastry roll up with emmenthaler and whole grain mustard and your pastrami.
Make some into reuben soup, subbing the pastrami for CB? Though I suppose you have probably used it all up already! Yum, what a delicious problem. ;)
kattyeyes, I've never attempted a Reuben soup but it sounds delicious. And you were wrong about me using it up. This morning I still have a big hunk of it in the fridge. I must've bought more than I thought.
Alkapal, I love your chef salad idea. With Russian dressing. I'll use any excuse to put together Russian dressing and pastrami. The boiled eggs are an added pleasure -- another combination with Russian dressing that's superb.
I wanted to come back and thank everyone for their suggestions. We made so many good sammiches and then some hash (crispy -- on the griddle). And our Chinese chef ended up making not one but three different stir-fry preparations.
kattyeyes, I didn't make the Reuben Soup recipe, but the good news is we had so much fun having a big ole hunk of pastrami around, we're going to make pastrami or corned beef a staple in our restaurant kitchen -- even though it's a Chinese restaurant!
Which brings me to JungMann. I'm thinking of making caraway sauerkraut to prepare the Reuben egg rolls. And good, good corned beef or pastrami. Jarlsberg or Swiss depending upon my mood. I have just the recipe for Russian Dressing to go with it:
1 cup mayonnaise (I make my own adding extra yolks for richness)
1/4 cup Heinz "chili sauce" -- it's not spicy, it's just chunky ketchup
1 Tbs. prepared horse radish, drained
1 tsp. rinsed, drained capers, minced
1 tsp. Colman's dry mustard
white pepper to taste
I can't think of a more delightful challenge than perfecting the method behind the "perfect" Reuben Egg Roll. I will report back with our initial findings within a week.